Roll dough, 2 tsp. at a time, into small balls; place into cups of an ungreased mini muffin pan. With floured fingers, press dough against sides and bottoms of cups, forming a shell; repeat with remaining dough balls. Fill each chocolate shell with 1 tablespoon cheese filling; bake at 350°F for 25 to 30 minutes. Tarts will puff, then sink while cooling; when cool enough to handle, remove from pan. To serve, top each tartlet with 1 dollop of mascarpone cheese and 1 cherry from pie filling.